Sourdough - The Baking Community

Problems with spring/crust?

Hi all, I'm new to this game, but have been trawling through some blogs looking for answers to my questions and thought I would...

1 comment
The Sourdough Project - Rob Dunn Lab

This would be an interesting project to be a part of &/or follow... The Sourdough Project Rob Dunn Lab | Public Science...

3 comments
Is it normal for a starter to smell like cheese?

Day 3 and my starter looks exactly like it's supposed to: nice and bubbly. But it smells like cheese. I have never made sourdough...

2 comments
Bread sticking to parchment

Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...

9 comments
Bread and this old house

Hello ... I live in a 100 year old house with no Heat or AC. Because of the heat and humidity, I wondered if I kept a Bennanton...

1 comment
How do I achieve a thinner but crisp crust

Hi again baked this loaf last night for breakfast this morning. Was still trying to achieve the ultimate thin but crispy crust...

2 comments
gas or electric deck oven

(I hope I'm not replicating a subject here). We have come up against the dilemma of where to take our small wood fired sourdough...

14 comments
wood fired oven???

Hi all, im new to this forum, im looking to build a semi comercial wood oven is their anyone who could give me some tips or...

6 comments
Black bits in my starter sos!

Hi, I have made my first starter using a method I found online. It took 11 days and passed the float test. It was going fantastic...

1 comment
Panmarino - Italian Rosemary Bread

This bread is called a Panmarino and when I first read about it in Carol Field's The Italian Baker , the story of this bread was so...Read more

17 comments
How do I double my SD starter so I can bake more breads

I have a starter that I add 100g of wheat flour and 125 g of warm water to after taking out half each day. I want to increase it...

2 comments
Very fast fermentation

Hi, this is my first sour dough starter, so I'm very new to this. I started the sour dough on Monday night (with organic rye...

2 comments
Lunch

100% Whole wheat starter 80% hydration white sourdough loaf cooked on the hearth in my pizza oven

1 comment
100% Starter Bread Recipes

Hi there! I am new to the sourdough community. I am wondering if it is possible to use 100% fed starter to bake bread. Is it...

10 comments
Trouble Rolling a Loaf

I am having trouble rolling a loaf. I use a loaf pan, and a banneton. I have watched 4-5 videos online, and I can not seem to...

4 comments
Proving or starter?

Hi all, I'm new here, but I've been scouring forums for an answer to my question and haven't found one so thought I'd ask...

2 comments
Sourdough cracking along top while baking

Hello, I'm new here, but i've been baking sourdough bread for about three years (so my starter is/was pretty healthy) in a...

2 comments
can I recue overproof dough?

I started my firat loaf yesterday early afternoon. I was following the direction for a loaf from "wild feremntation". It seemed...

2 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

2 comments
Start problems

Hi I'm new to this. I just tried to make my first starter. i used equal measures (1/2 cup) of filtered water and strong white...

5 comments

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starter (62)
Sourdough (61)
Stub (31)
proving (21)
flour (18)
bread (18)
first sourdough starter (14)
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